appetizer

Grilled Watermelon and Shrimp Skewers

Watermelon on the grill? Absolutely. And a Thai basil marinade gives this colorful appetizer a hint of licorice flavor that makes a big impact.
15m
PREP TIME
5m
COOK TIME
67
CALORIES
7
INGREDIENTS

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Ingredients 13 (2 skewers) Servings

  • 1/3 cup fresh lime juice
  • 1/4 cup olive oil
  • 1/4 cup Thai basil leaves
  • 2 tablespoons honey
  • 1/4 teaspoon McCormick® Minced Garlic
  • 1 pound large shrimp, (26 to 30 count) peeled and deveined
  • 26 to 30 seedless watermelon cubes, (1-inch cubes)

INSTRUCTIONS

  • 1 Place lime juice, oil, Thai basil, honey and garlic in blender or food processor container; cover. Blend or process until basil is finely chopped. Reserve 1/4 of the marinade. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade; toss to coat well.
  • 2 Refrigerate 15 minutes. Remove shrimp from marinade. Discard any remaining marinade. Thread 1 shrimp and 1 watermelon cube on each skewer so that the watermelon cube is in-between the 2 ends of the shrimp.
  • 3 Grill over medium heat 5 minutes or just until shrimp turn pink, turning occasionally. Serve skewers drizzled with reserved marinade.

TIPS AND TRICKS

Test Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with shrimp and watermelon. This prevents them from burning when on the grill.

NUTRITION INFORMATION

(per Serving)

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